I love to eat livers. Whether livers are considered a laboratory of the organism, I still love them. Baked in foil in the oven … yummy, you’ll lick your fingers. Lather in my life I don’t eat livers so often – I’m the only one that eats them and I hate eating alone, so I stopped cooking them.
Tip: always before you begin to cook livers, leave them some time to stand in fresh milk. That way livers will be juicy and won’t dry, especially if fried. And most importantly, don’t add salt before cooking, but add salt or mixed spices at the end of cooking.
I usually cook livers with lots of onions. I add several big chopped onions to a slightly fried liver, add dried chili peppers (they go great with the liver), a little sauce (homemade tomato sauce), after a nice fry I add spices, water and leave to cook and to evaporate the water.
- 500 g chicken livers
- 2 onions
- 1 leek
- 2 cloves garlic
- 2 carrots
- 1 cup crushed tomatoes
- laurel leaf
- pepper and salt to taste
- oil for cooking
- Divide chicken livers in halves.
- Chop onions, garlic, and carrots in cubes.
- In a saucepan heat a little oil in which the liver is cooked shortly and when lightly browned, add chopped vegetables. Mix and cook until soft.
- Then add the crushed tomato puree, bay leaf, and garlic, allow to cook for a few minutes and stir occasionally.
- Before the end add salt and sprinkle black pepper and cook for another 5 minutes.
- Finished goulash sprinkle with fresh parsley.